Crispy tomato pie

Crispy tomato pie

Category: Bakery products

Ingredients
Dough:
Wheat flour	2.5 tbsp.
Warm water	1 tbsp.
Salt	1 tsp
Olive oil	1 tbsp. l.
Dry yeast	7 g or 1 and 3/4 tsp.
Filling:
Tomatoes (you can take canned in its own juice, but they need to be laid out several layers of paper towels, so that excess moisture comes off. I also added sun-dried in oil)	8 ripe
Mozzarella	150 g (I have more, gram 250)
Large thin slices of dry-cured ham (this is ideally, but I only had a boiled ham)	4 things.
Olive oil, salt, pepper, you can add Italian herbs
Egg for smudging

Cooking method

• The dough was made by hand. I poured the yeast into warm water with salt, let it stand, poured flour and kneaded. After that for 30 minutes in the oven, preheated to 40 degrees, knead and another 30 minutes. You can do it in HP - it's even easier.
• Cut the tomatoes, pour over with boiling water and remove the skin. Cut into pieces, add and in a colander - let the excess juice drain. Better then on paper towels and let them lie down.
• After that, roll out the dough into a rectangle of half a centimeter or a little more and begin to collect our "pyramid": tomatoes, pepper, sprinkled with olive oil, a couple of strips of ham, and so on until the food runs out. I usually have two layers of each product.
• Then we pinch the dough (first we connect the long sides of the rectangle together, and then short ones on top of them). It turns out such a brick. You need to contrive and turn it over on a baking sheet. I put the baking sheet on top and quickly turn this sandwich (from the board I rolled it out on, the pie and the baking sheet). Better on parchment. Brush with a beaten egg (this will give a crispy crust) and bake for 1 hour at 220 degrees. I also do the pricks with a toothpick, since the filling is wet so that the steam does not break the dough.
• If the hour has not yet ended, and the pie is already very fried, cover with foil and stand for this hour, the tomatoes should warm up well. If you have canned tomatoes, don't hold so much, the main thing is that the cake is well browned. After that, I don’t sprinkle the cake and don’t close it - the crust will soak. And it should be crispy by design.
• And one more bauble - don't roll out the dough too thin. It will break easily and the filling juice will flow.

Time for preparing:

1 hour

Cooking program:

220C

Note

This is downright baked pizza!

In general, I am a fan of Italian cuisine. Not a terrible connoisseur, but a fan, so when I say "mozzarella, olive oil, lasagna", etc., I start to salivate ... I could not pass by: all the same classic Italian products, dough, but a little new. The book "About Pies" was used again ...

Should I add that it tastes best when warm? Is it worth adding that tomatoes and heated ham exude an incredibly languid smell (cured ham there i-de-al-na!), And melted cheese is pulled out with thin threads? You bite off a piece, pull it far away from yourself so that the stringy mozzarella laces finally break off and then pick them up for a long time, helping yourself with your fingers ...

You can't read this at night!
How delicious it is!